Blueberry Scones Recipe
This blueberry scones recipe uses a simple buttery dough brightened with lemon zest and brought together with cream and eggs. You’ll mix the scone ingredients quickly, handle the dough gently, and bake until lightly golden—tender inside with a slightly crisp edge. Follow the clear how-to steps and you’ll have a cozy batch ready for breakfast or tea time.
Ingredients
1. Dry ingredients
2. Wet mixture
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 200°C / 400°F. Line a baking sheet with parchment paper so the scones release easily.
Combine dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly mixed.
Cut in the butter
Add the cold butter cubes. Rub in with fingertips or use a pastry cutter until the mixture looks like coarse crumbs; work quickly so the butter stays cold.
Add lemon zest
Stir in the lemon zest for a light citrus note throughout the dough.
Mix the wet ingredients and add
In a small bowl, whisk the eggs with the heavy cream. Pour into the dry mixture and stir just until the dough comes together—don’t overmix.
Fold in blueberries
Gently fold in the blueberries in a few turns to avoid crushing them. If the dough feels sticky, dust your hands lightly with flour.
Shape and portion
Turn the dough onto the counter and pat into a 2–3 cm (about 1 inch) thick round. Cut into 8 wedges or use a cutter for rounds.
Bake
Space the pieces on the sheet pan. Bake for 22 minutes, until lightly golden on top. Try not to open the oven too often.
Cool briefly and serve
Let the scones sit on the pan for 5 minutes, then move to a rack. Serve warm or at room temperature with tea or coffee.